Pumpkin Cake

This is the most delicious cake I've had in a long time. It's delightfully moist and full of flavor. If you like carrot cake, you'll love this cake as the two taste very similar.

Recipe from Tammy's Recipes

• 1 can (16 oz.) pumpkin
• 1-1/2 C. sugar
• 1/2 C. oil
• 4 eggs, lightly beaten
• 2 C. flour
• 2 tsp. baking soda
• 1 tsp. cinnamon
• 1/2 tsp. salt

Mix pumpkin, sugar, oil, and eggs. Combine dry ingredients and add to pumpkin mixture.

Spread into a greased 9" x 11" pan. Bake at 350 degrees for 40-45 minutes or until a toothpick inserted in center comes out clean. (You could also use a greased 15" x 10" x 1" pan at bake for 25-30 minutes.)

Cream Cheese Frosting

• 3 oz. cream cheese, softened
• 5 T. butter, softened
• 1 tsp. vanilla
• 1-3/4 cups powdered sugar
• 3-4 tsp. milk
• Chopped nuts (I used pecans)

Beat cream cheese, butter, and vanilla until smooth. Sift and add powdered sugar. Add enough milk to reach desired consistency. Frost cake and sprinkle with nuts.

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